This gruyère and onion tart makes an elegant appetizer, first course or brunch offering. Serve warm or at room temperature.

Gruyère and Onion Tart

2 tablespoons butter
3 large onions, thinly sliced (about 6 cups)
1 refrigerated pie crust
2 cups (8 ounces) grated Gruyère cheese
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
2 large eggs, at room temperature
1/2 cup half-and-half

1. Preheat the oven to 425°F (220°C).
2. In large skillet, heat the butter over medium heat. Cook the onions, stirring occasionally, for 20 minutes, or until very soft and golden.
3. Prepare the pie crust according to the package directions for a single crust; refrigerate the remaining crust for a later use. Gently press the crust into the bottom and up the sides of an 11-inch tart pan with a removable bottom.
4. Place the cheese in the tart pan; sprinkle the flour, thyme, salt, nutmeg, and pepper over the top. Toss lightly to combine; smooth to make an even layer.
5. Transfer the cooked onions to the tart pan; arrange the onions to make an even layer.
6. In small bowl, whisk together the eggs and the half-and-half; pour evenly over the cheese mixture.
   Place the tart on a baking sheet, and bake for 10 minutes.
7. Reduce the oven temperature to 375°F (190°C); bake 30 minutes longer, or until the filling puffs and is just set. Cool slightly. Serve warm or at room temperature.

Makes 10 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.